For this Indian dish, I used tofu, but you can use chicken instead. I added Sambal Oelek for a little kick, but the curry paste is spicy enough for most people.
Yields 4 servings
Preparation time: 15 minutes
Cooking time: about 45 minutes
1 lb chicken OR a 19 oz package of Firm Tofu, cut into 1/2 inch cubes
1/2 cup diced carrots, chopped very small
3 large white potatoes, diced into cubes
1 cup chopped onion (yellow preferred)
2 cups Organic chicken broth
1-14.5 oz can stewed tomatoes
2 Tbsp Madras Curry Paste (found at any Whole foods market or Indian market)
1/4 cup of canola oil
1 tsp of chopped fresh garlic (used for infusion)
Fresh Cilantro for garnish
Samba Oelek (optional)
Fry the pieces of tofu in the canola oil and garlic. Set a plate aside with a paper towel to absorb the oil from the cooked tofu. See below for pictures on how to cook tofu. Once the tofu is cooked, set aside, but reserve oil and discard the garlic. Use only 2 Tbsp on oil to saute the onions and carrots for about 5 minutes. Once the onions start getting translucent, add the potatoes, 1 cup chicken broth, tofu or chicken, stewed tomatoes, and paste. Let simmer until carrots and potatoes are tender. If you have to keep adding more liquid, use the remaining 1 cup of the broth that was set aside. Serve over Basmati rice and garnish with fresh cilantro.
Pairs well with Chayote Squash Salad. See recipe.
Cooking the tofu in garlic and oil: